Classic Cookies: 166 Favorite Recipes to Enjoy All Year

By Kate Woodson

Make the best cookies ever, all year long! Classic Cookies features a whopping 166 recipes for cookies, dessert bars, popular candy bar cookies, holiday cookies, and even gluten-free recipes. Perfect for cookie swaps, parties, gift-giving, and other occasions, these year-round cookie recipes range from nostalgic favorites and festive Christmas cookies to new and exciting ideas that will breathe new life into your baking. From salted caramel No-Bakes and Coffee Shortbread to Cherry Almond Bars, Lemonade Bars, and more, also included are tons of must-make holiday favorites, including both classic and variations of Eggnog Biscotti, Pecan Snow Drops, Gingerbread Village centerpiece, Oatmeal Pumkin Bars and Nutcracker Peanut Blossoms. With this tasty cookbook in your home library, you'll be inspired to bake up a storm every day all year long!

• Language: English
• Publisher: Fox Chapel Publishing
• Release date: Nov 28, 2023
• ISBN: 9781637412343

Book preview

Traditional Cookies

The cookies in this section are the cookies that you most likely know and love. Oatmeal, chocolate chips, M&Ms, peanut butter, and so many more sweet treats are packed into these cookies. However, you might be pleasantly surprised at the other ingredients that turn a traditional round cookie into something sweet, unique, and utterly addictive.

Betwixed

Ingredients

•1 ½ cups butter, softened

•1 cup powdered sugar

•1 teaspoon vanilla

•3 cups flour

•¼ teaspoon salt

•50 caramels, unwrapped, about 1 (11-ounce) bag

•1 tablespoon water

•1 (11 ½-ounce) package milk chocolate chips

•2 teaspoons shortening

1. Preheat the oven to 350°F and line cookie sheets with parchment paper; set aside.

2. In a medium mixing bowl, beat the butter and powdered sugar until smooth and creamy. Mix in the vanilla, flour, and salt until well blended.

3. Shape dough into two disks and roll out on a lightly floured surface until ½" thick.

4. Cut into rounds with a 2-inch cookie cutter and arrange on prepped cookie sheets, rerolling the scraps to cut more rounds.

5. Bake 14 to 16 minutes or until just beginning to brown. Let cool.

6. In a large microwaveable bowl, combine caramels and water. Microwave on high for 2 to 2½ minutes, stirring every minute until smooth.

7. Spread caramel on each cookie, reheating caramel as needed. Let these beauties cool.

8. Combine the chocolate chips and shortening in another microwaveable bowl and microwave on high for 30 seconds at a time, stirring until melted.

9. Spread chocolate over the cooled caramel and let stand until set.

10. Store at room temperature. Freezing not recommended. Enjoy!

When is a Twix candy bar NOT a candy bar? When it’s turned into a caramel- topped, chocolate-kissed shortbread cookie. Brilliant.

Cinnamon Roll Cookies

Ingredients

•1 cup plus 6 tablespoons unsalted butter, softened

•⅓ cup sugar

•1 cup powdered sugar, divided

•1 teaspoon salt, divided

•2 ½ teaspoons vanilla, divided

•1 ½ teaspoons orange zest

•1 egg

•2 cups plus 2 tablespoons flour, divided

•¼ cup light brown sugar

•1 ½ teaspoons plus 2 tablespoons light corn syrup, divided

•1 tablespoon cinnamon

•Water, as needed

1. In a large mixing bowl, beat together 1 cup butter, the sugar, ¾ cup powdered sugar, ½ teaspoon salt, 1 teaspoon vanilla, and zest on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the egg and beat well. Slowly beat in 2 cups flour until just combined.

3. Roll out the dough on a lightly floured surface to make a 12-inch square. (A silicone mat or parchment paper works great for this dough.)

4. For the filling, beat together the brown sugar, 1 ½ teaspoons corn syrup, cinnamon, ½ teaspoon vanilla, and the remaining 6 tablespoons butter, ½ teaspoon salt, and 2 tablespoons flour on medium speed for 2 to 3 minutes, until light and fluffy.

5. Spread this cinnamon confection over the dough.

6. Starting at one edge, roll dough into a log shape. Wrap in plastic wrap, pressing gently to make roll even. Freeze at least 20 minutes, until firm (or refrigerate overnight).

7. To bake the cookies, preheat the oven to 375°F and line cookie sheets with parchment paper. Unwrap the dough log and cut into slices, ⅜ inch thick. Arrange on prepped cookie sheets and bake 12 to 14 minutes or until edges are slightly browned.

8. Let cookies cool a few minutes before removing to a wire rack to finish cooling.

9. For the glaze, whisk together the remaining ¼ cup powdered sugar, 1 teaspoon vanilla, and 2 tablespoons corn syrup until smooth, adding up to 1 tablespoon water as needed to make a thin glaze.

10. Brush the glaze over each cookie and let dry. (These freeze best without the glaze.) Serve and enjoy!

Almost like eating a cinnamon roll—but this one’s crisp and crunchy. Delish!

Nutty Fruit Clusters

Ingredients

•1 (12-ounce) package white baking chips

•1 cup dried fruit, such as cranberries, raisins, diced apricots, etc.

•2 cups Chex cereal

•¼ cup peanuts

1. In a large microwave-safe bowl, heat white chocolate chips in microwave, stopping to stir every 30 seconds, until completely melted.

2. Gently stir in fruit, Chex cereal, and peanuts. Mix until well coated.

3. Drop by tablespoonfuls onto waxed paper. Refrigerate for 1 hour.

4. Cover and store in refrigerator until serving. Enjoy!

Chocolatey Cereal Bites

Ingredients

•24 ounces almond bark

•2 cups Honey Nut Cheerios cereal

•2 cups Rice Krispies cereal

•2 cups peanuts, chopped

1. In a microwave-safe bowl, melt almond bark on high, about 2 to 3 minutes, until soft and creamy.

2. Add the Honey Nut Cheerios, Rice Krispies, and peanuts. Stir until completely mixed.

3. Drop by teaspoonfuls onto waxed paper. Cookies will firm as they cool. Enjoy!

Peanutty Chocolate Chippers

Ingredients

•½ cup butter, softened

•½ cup shortening

•½ cup peanut butter

•½ cup